ICIF has created the COURSE ON ITALIAN BAKERY in collaboration with the professional who will carry out the course lessons, the chef, baker and pastry chef Davide Damiano, gastronomic consultant in several high-level restaurants, including Michelin Starred Restaurants, of Piedmont region, developer of new products for intolerant people in collaboration with the companies dedicated to this sector, thanks to the tasting of flour mixtures for gluten intolerances with high content of vegetable food fibers, as well as mixtures for other types of intolerances. He has a long national and international professional experience, combined with a solid theoretical preparation given by years of study in the field of food chemistry, which he has practically developed through numerous internships at various laboratories.
Thanks to this detailed knowledge on food chemistry he becomes a wizard in the handling of doughs for various shapes of breads and grissini, traditional of different regions of Italy and also flavored with creative aromas for the modern style of Italian Cuisine. He is the top performer in the handling of yeasts and flour mixtures. The topics of the course include varieties of regional bread from North to South Italy, varieties of traditional and aromatized breadsticks, varieties of Italian focaccias and other bakery products and special breads for modern style Italian restaurants, with theoretical notions essential to the acquisition of practicality in the handling of doughs and yeasts.
The course is in Italian language and teacher is supported by an interpreter in English language.
Maximum attendance: 20.
The course has a total duration of 2 weeks, exactly 10 days of theoretic-practical lessons at the Institute.
This course does not include practical training at outside facilities.
- Certificate of participation from the Institute at the completion of the course
THOSE WHO CAN ENROLL ARE
- Italian and foreign food and wine professionals
- Italian and foreign gourmet amateurs and enthusiasts
Theoretical introductory lesson:
– The flour
– The kneading methods
– The raw materials, chemical and organoleptic characteristics
– The rising
Practical execution of different types of BREADS:
– Preparation of the Biga (first dough)
– Preparation of the sourdough (mother yeast)
– Italian common bread
– Wholemeal bread morsels
Practical execution of different types of SPECIAL BREADS for RESTAURANTS: THE CONVIVIAL BREAD BASKET
– Rustic bread with red potatoes
– Rustic micca bread with corn flour
– Spelled and bran loaves of bread with cocoa and honey
– Wholemeal homemade bread
– Semisweet bread with cinnamon and lemon
Complete course: 2.900 €
It is possible to purchase just 1 week, depending on the program, at the price of € 1.500
Included in the price of the course:
Accommodation at the ICIF’s guesthouse for 2 weeks in small apartments (2-rooms flats with single, twins or triple rooms and one bathroom)
Breakfast from Monday to Friday for the 2 weeks course
Meals (lunch and dinner) in the school canteen from Monday to Friday for the 2 weeks course
A complete chef uniform: jacket, trouser, apron and paper hat
Support for the Student Visa application procedure (if needed)
For those interested it is possible to purchase even just the 2 days within the second week on SPECIAL FLAVORED BREADS for RESTAURANT at the price of € 700 (board and lodging included)
Group bus transfer from Milano Malpensa airport to Costigliole d’Asti, price: € 50
Purchase and activation of new sim card
Support and organization of Food and Wine tours
Support and organization of transfer for food sector events and fairs